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I was impressed by the busy calm atmosphere and the sense of purpose that was tangible. It was a very real privilege to be allowed a glimpse of what is clearly an excellent school.

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12/02/2008
Netball Coaching

Some of our year 10 girls play for Grangetown Netball Club and have taken an umpire training course. The team is very successful and the girls decided to bring the skills they had learnt into school by coaching the year 7 Netball team.

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Food & Nutrition Department

Is there a link between what we eat and our health? Absolutely! The impact of the choices we make and our eating behaviour are very important to our future health and this is why we have chosen, at Eston Park, to deliver Food and Nutrition.

Through the preparation and making of food pupils will be taught:

What healthy eating means and why it matters
Basic nutritional needs
The link between health and lifestyle
About food choices people make and know that one type of diet is not suitable for everyone
That a balanced diet depends on many factors including energy and nutritional needs, ethical and religious practices, cost, food availability, lifestyle and age

The Course is delivered in short modules in Key Stage 3.

Module 1 – Year 7

Covers health and hygiene, basic use of equipment including the cooker and the balance of good health. It is delivered through an investigation into breakfasts.

Module 2 – Year 8

Covers the use of more complex equipment, food storage and basic nutritional needs. It is delivered through an investigation into lunches.

Module 3 – Year 9

Covers more detailed nutritional aspects and factors affecting choice, the planning of work and more complex practical skills. It is delivered through an investigation into multi-cultural main meals.

By the end of KS3, pupils should be able to apply this knowledge, understanding and skills to their own lives outside school.

At Key Stage 4 pupils can opt to follow a GCSE in Food & Nutrition. It includes work on basic nutrition, meal planning, food production, processing and retail and practical food preparation. Pupils are encouraged to plan and investigate solutions to set tasks. This means they do not always make what everyone else is making. They have the opportunity to explore other variations and come up with their own ideas.

In the GCSE Course, assessment of coursework, including practical, accounts for 50% of the available marks, with coursework based on 1 set project representing at least 30 hours work. The remaining 50 % is by examination.

The Food & Nutrition Department is staffed by dedicated professionals able to deliver the subject material in interesting and fun ways to inform pupils of the importance of good nutrition.

Department Staff

Mrs P Scully
Miss R Williamson
Mrs K Martindale